I recently discovered the beautiful mix of sage and pecans together. I made a pasta sauce using cream, sage and pecans and it was a bit uneventful so I won't blog it. But that meant I was left with half a packet of pecans and fresh sage to use up so had a think about what to make with it.
It was NRL Grand Final day and we were expecting guests. It was hot so thought I'd throw together a potato salad using up the sage and pecans....well it was so delicious, it's now on our regular salad menu :)
I wasn't following a recipe so these quantities are only rough. You will need to adapt the quantities when you make it - depending on how many people you are catering for.
Ingredients:
- 6-8 red pontiac potatoes, quartered and skins left on
- 1/2 red capsicum, finely chopped
- 1/2 green capsicum, finely chopped
- 1/2 yellow capsicum, finely chopped
- 1 tablespoon chopped sage leaves
- 2 tablespoons chopped pecan nuts
- About three quarters of a cup of plain, low-fat mayonnaise
- Salt and pepper to taste
Method:
- Boil the potatoes, but ensure they are not soggy. They should still be firm-ish and the skins should NOT have begun to peel
- Drain the potatoes and let them cool
- In a large bowl, place the chopped capsicums, sage, pecans, and salt & pepper
- Once the potatoes have cooled, throw them into the bowl with the vegetables and pecans
- Pour over the mayonnaise and toss gently
- Served as a side dish and watch your guests devour it...D-E-L-icious XD
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